Apple Risotto with Radicchio

Peel apples, cut in half, remove seeds and cut into small pieces. Remove the outer leaves from the radicchio, then cut into quarters and cut into fine strips. Peel shallots and cut into small cubes. Heat 40 grams (approximately 3 tablespoons) of butter in a pan until foamy and sauté the shallots until soft. Stir in the rice, then pour in some wine to deglaze. Add the remaining wine and cook until liquid is almost completely evaporated, stirring constantly. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and the apple pieces and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.